Chocolate cupcakes with caramel soy sauce

The recipe is for 20 mini cupcakes
Preparation time: 40 minutes

Chocolate cupcakes with caramel soy sauce

For the cupcakes:

•   200 g butter, melted
•   100 g dark chocolate, chopped
•   100 g milk chocolate, chopped
•   80 g flour
•   40 g of cocoa powder
•   1 tsp cinnamon
•   3 eggs
•   200 g brown sugar
•   80 g caster sugar
•   For caramel soy sauce
•   300 g caster sugar
•   50 mL water
•   150ml whole milk
•   150ml low fat cream
•   30 ml soy sauce "Kikkoman"

How to:

•  Put the two types of chocolate in a bowl, add more hot melted butter and mix. Let the mixture from time to time, stirring to distribute the heat between the products in the container.
•  Heated the oven to 175 C. Stir brown sugar, powdered sugar and three eggs with a mixer until the mixture becomes light and smooth. Then add the chocolate and butter and flour, cocoa powder and cinnamon. Stir it all until you get a smooth, homogeneous mixture.
•  In pre-greased pan, which will bake cupcakes, put paper and pouring the mixture, by gently smoothing top with a spatula. Bake about 25 minutes, with the result that we need to achieve is a hard crust on top and sides. When we are sure it is ready, take out of oven and leave to cool before to cut the squares.
•  And while chilled dough and sauce will do. Mix milk and cream and leave them on the stove until they start to boil. Put powdered sugar and water in another vessel and boil to normal heating of the mixture. When sugar is warm, be careful and avoid you stir, not crystallized. As soon as the sugar get a golden-amber color, add the milk and cream freshly boiled and stir continuously until the two mixtures are fully merged. Remove the mixture from the heat and add the soy sauce "Kikkoman". Allow the mixture to cool and slightly thickened.
•  When serving you holding the piece of cake with a scoop of caramel sauce on top. And to cause more interest in your guests can garnish with a spoonful of ice cream.